Medallions of Ahi Tuna atop Idaho® Potato-Shallot Cake

Ingredients

• 4 oz Portobello Dice
• 2 Idaho® Potato-Shallot cakes, each cut in 4 wedges
• 1 lb Spinach, cooked
• 8 3 oz Portions of tuna medallions
• 4 oz Red wine sauce
• Salt and pepper to taste

• 2 Portobello mushrooms, large
• 2 cloves Garlic, chopped
• 3 Shallots, chopped
• ¼ cup Olive oil
• 3 Thsp White wine vinegar
• 1 tsp Thyme

• 4 Tbsp Mushroom stems, trimmings
• 4 ea Shallots, sliced
• 1 cup Cabernet sauvignon
• ½ cup Red wine vinegar
• 2 cups Veal demi-glace
• 1 sprig Fresh thyme

• 8-10 Idaho® Potatoes, large
• 8 Shallots
• Salt and pepper to taste
• Clarified butter as needed

• Sweet cleaned spinach with olive oil and shallots. Season. Should be ¼ – ½ cup per order

Directions

1. Cut stems off mushrooms; reserve. Cut caps in ½ inch slices.
2. Blend all other ingredients together to create marinade.
3. Marinate mushrooms at least 2 hours.
4. Grill slices and cut into ½ inch dice.

1. Sweat out mushrooms and shallots.
2. Add wine and vinegar; reduce by one-third.
3. Add demi-glace and sprig of thyme; reduce by half; strain.

1. Shred or grate potatoes and shallots.
2. Season and squeeze out as much liquid as possible.
3. Fluff out to break up clumps and mound in hot 6-inch pan with clarified butter.
4. Press and shape, pulling up sides, to make compact round.
5. Brown on both sides; finish in 400-degree oven for 10-15 minutes.
6. Cut into wedges to match size of tuna. One round yields 4 wedges or 2 servings.

1. Warm Portobello dice in red wine sauce.
2. Warm 8 potato wedges in 400-degree oven.
3. Sweat spinach; season; keep in cloth towel.
4. Season and oil well 8 pieces of tuna; grill rare.
5. Meanwhile, heat a pan in which to sear foie gras on one side, turn; remove pan from heat.
6. Place 2 potato wedges on plate and cover with hot spinach. Place grilled tuna on spinach and place foie gras on tuna.
7. Add foie fat to red wine sauce; spoon sauce and mushrooms over all.